Chinese Cuisine: Szechwan Style
Sizzling Rice Cake with Shrimps (鍋粑蝦仁, guō bā xiārén)
Page 32
Cuisine: Chinese | Course Type: Main Courses
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friederike from Berlin,
We made this dish last week, and to my surprise it was the first dish from this series of books that really was a disappointment.
The rice cakes were difficult to make. They didn't actually puff until the oil was quite hot, which I assume was at a higher temperature than 160°C. Once they did puff, it didn't take long until they were burnt. Those that turned out well were delicious, as long as you only ate a few, and tasted a little like popcorn.
The sauce was a disaster, just a tasteless mass thickened with lots of cornstarch. We didn't like it at all.
Also published in Rice: Traditional Chinese Cooking. There is a very similar dish in Rice: Chinese Home Cooking, with less cornstarch, no ketchup, but more ingredients overall, amongst which sea cucumber (hehe...). I'm not sure yet if we'll give it a try.
(edited 15th September 2012) (0) comment (1) useful
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